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Merlot 2002 Red-Wine-Vinegar, 250 ml

This full-bodied wine vinegar is made from Austrian grapes of the red wine variety Merlot.

35,00 €

incl. VAT 10%

Details

The wine originates in the vineyard Auer, Tattendorf/Thermal region.

After a ripening phase we inoculate the wine with a pure vinegar bacterial culture. The vinegar fermentation takes place under controlled fermentation, where temperature and oxygenation are under constant observation, in order to grant optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. Upon completion of the fermentation process the young vinegar is stored in oak barrels, the sediments are removed several times, and the vinegar is matured in carboys.

A prerequisite for achieving first-class quality vinegar is a first-class wine. The later the grapes are picked, the richer the vinegar! Additionally we make sure that the wine is not mixed with sulfur, which could damage or even destroy the sensitive vinegar bacteria, thus interrupting the sour fermentation.

Vinegar has existed as long as there has been wine. In ancient times one did not know how to preserve wine. One enjoyed the intoxicating effect of consuming wine only in Autumn and Winter. Gradually, the wine would ferment into vinegar, and one would end up with sour wine. After wine had finally turned into vinegar, one would dilute it with water and drink it to quench one's thirst. Eventually Louis Pasteur discovered the vinegar bacteria and was able to explain why wine transformed into vinegar...

to marinate raw fish, meat, fruit and vegetables for several days. - as a marinade for dark meat - to pickle fruit and vegetables - for the refinement of goulash, bean and lentil dishes - for salads: spice salad with salt and pepper and let sit for 10 minutes; when serving trickle or spray some vinegar over the salad, afterwards pour oil over it. Do not toss.

6% acetic acid. vinegar available in stores has usually 6% acidity. It would be easily possible for us to dilute the naturally produced acid with water to achieve the 6% as required by law, but one would also dilute the extract and body of the vinegar by doing so. We refuse to do that! Throughout the storage process, the highly concentrated vinegar softens on its own, which means the vinegar acid blends in thoroughly, and the flavours become more dominant. Therefore one only needs a few drops of natural undiluted vinegar, that way one has sufficient acid and sufficient flavours!

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